Servings12 Easter eggs
Calories161kcal
Ingredients
Filling
- ¾ cup Peanut Butter No Sugar added
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon Chocolate liquid stevia
Coating
- 3.5 ounce sugar free chocolate chips
- 1 tablespoon coconut oil
Instructions
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In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
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Stir in vanilla extract and stevia.
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Taste and adjust if needed.
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Fill egg molds half way each and freeze for 1 hour.
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Remove from molds and set aside on parchment paper.
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Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
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Stir until smooth.
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Pour melted chocolate into the molds, half way up the molds.
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Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
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Spread chocolate with a spoon to completely cover if needed.
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Store in the refrigerator.
Notes
Net Carbs: 3g
Nutrition
Serving: 1egg | Calories: 161kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
